St. Patrick's Day Lamb Soup
Source of Recipe
Unknown
List of Ingredients
St. Patrick's Day Lamb Soup
1 1/2 lbs lean lamb fillets, boneless shoulder cut into 3/4 inch cubes
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 (12 ounce) bottle beer (if you prefer) or 3/4 cup water (if you prefer)
1 teaspoon seasoned pepper
2 (14 1/2 ounce) cans beef broth
1 (7/8 ounce) package brown gravy mix
3 cups cubed new potatoes
2 cups thinly slice carrots
2 cups shredded thin cabbage
chopped parsley (to garnish)Recipe
Heat oil in 3-quart saucepan over medium high heat. cook and stir lamb and onion in oil until lamb is brown and onion is soft; stir in beer and pepper.
Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
Stir in brown gravy mix and broth; add potatoes and carrots. Cover and simmer 15 to 20 minutes until lamb and veggies are fork tender. Stir in the cabbage; cook just until the cabbage turns bright green.
Garnish with chopped parsley.
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